TURKEY SOUP from Christy at The Shoppers Apprentice
1 Turkey carcass from an 18 lb. bird, with some meat left on.
The turkey jelly from the bottom of the roasting pan.
4 lbs. carrots, peeled and sliced.
3 medium onions, peeled and diced.
1 celery stalk, washed, and cut into small-ish pieces.
5 tablespoons of minced garlic.
3 Bay leaves (we pick them from my parent’s home in CA!).
3 Tblsps Basil.
2 Tblsps Parsley.
1 Tblsp Oregano.
3 Tblsps Kosher Salt (but you can use regular).
Place the carcass and turkey jelly in a very large stock pot. Add carrots, onions, celery, and spices. Fill the pan about 3/4 full with water, making sure all the veggies and most of the meat is covered. Heat to boiling, then simmer about 20 minutes. Remove all turkey pieces from the pot and take the meat off the bone. Replace the meat in the pot, dispose of the bones, and re-heat, about 10 minutes. If there wasn’t enough meat left on the bone, cut up some of the larger pieces leftover from the turkey and include in the soup.
Serve over your favorite cooked pasta!